Baked Mac & Cheese

This Baked Mac & Cheese has creamy cheesy taste topped off with buttery breadcrumbs. It is true "comfort food." My mouth is watering just thinking about it.

This Baked Mac and Cheese is “comfort food” to the MAX. With creamy cheesy insides and topped with buttery breadcrumbs, it’s the perfect warm meal as temperatures cool.

Is homemade Mac and Cheese hard to make?

A lot of our readers are deterred from making homemade mac and cheese because it seems so tough to make.

The good news is it takes almost the same amount of time to make it from a box as it does to make it from scratch! If you’re still worried, we have a few tips for you.

Tips for making homemade mac and cheese:

Stick with elbow macaroni or small shells for your pasta.

Do not overcook your pasta or you’ll end up with a sticky blob.

Use plenty of real cheese, don’t skimp. Cheese is part of the recipe name, so it must be important. Cheddar cheese is what we like to add to our baked mac and cheese.

How to make homemade mac and cheese:

1. Cook pasta according to package directions. Drain and rinse the pasta and then set aside while you make the cheesy goodness that will hold it all together.

2. In a large sauce pan, melt butter, then add in the flour and milk, stirring constantly. Then add the cheese and seasonings and continue stirring until cheese is completely melted and everything is combined.

3. Add the pasta to the cheese mixture and stir until all is coated. Pour into a prepared 9 x 13-inch pan. Sprinkle with buttered bread crumbs and stick it in the oven. It’s that easy and SO delicious.

You can stop at the step before baking, and just serve it directly from the sauce pan. However, we think adding the buttery bread crumbs and baking it until crisp adds an extra touch of comfort.

If you’re taking this meal to someone else, it’s much easier to take it in a casserole pan (and the presentation looks better, too!).

tasty add-ins:

There are quite a few things that taste delicious when added in to baked mac and cheese.

We recommend adding these ingredients in before you transfer the pasta to a 9×13″ baking dish.

cooked, diced (or shredded) chicken breast

cooked, diced ham

steamed broccoli

steamed peas

shredded carrots

diced onion (we love caramelized onions, too)

crumbled bacon

cooked, sliced hot dogs (my kids’ favorite)

cooked, sliced kielbasa

different types of cheese (i.e. gouda, gruyere, Monterrey Jack, etc.)

To store and reheat:

Let cool, then cover tightly and store in refrigerator for 3-4 days.

To freeze and reheat, let the casserole cool, and then transfer to a freezer-safe 9×13 inch dish. Cover tightly with aluminum foil and store for up to 60 days.

To reheat, remove directly from freezer and bake at 350 degrees for 1 hour. Uncover and bake for 15-20 minutes longer, until it starts to bubble and is warmed all the way through.

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Comment on this Recipe

21 Responses to “Baked Mac & Cheese”

Hi, Steph,
This baked mac and cheese looks delicious. There is nothing any better than mac and cheese (served with ketchup, of course!). I don't care if it is high calorie. It is one of my most favorite foods. Thanks for the recipe!